Malted-milk product



L. A. THOMPSON MALTED MILK PRODUCT April 17, 1928.

Filed Feb. 15. 1926 c j w endu L2 1 1/75]? 17 .4. 7 947 1 0/7.

Patented Apr. 17, 1928.

LIVINGSTON A. 'rnomrson, or wauxnsna, ,wrscoivsm.

MALTED-MILK rnonuc'r.

Application filed rebruar is, 1926. Serial m. 88,268.

This invention relates to a novel malted -,milk product and to the method of making such product.

ThlS invention is in general an improvement over that disclosed in my copending application for malted milk products filed October 9, 1925, Serial Number 61,468.

Various attempts have been made to produce malted milk products which are intended to be eaten without any preparation whatsoever. These attempts, however, have not been successful as it has been found that when the malted milk is put up in tablet form that it becomes gummy when chewed and forms in relatively difficultly soluble balls. Further, itis obvious that the usual malted milk powder is unsuited for this pur ose.

T is invention is designed to overcome the 2 defects noted above, and to provide a novel malted milk product which may be sold in its finished form ready for immediate consumptionby the purchaser, and which is so made that it is porous and flavored throughout its body, and which will permit the saliva to percolate through the internal pores of the product which may be in the form of.

nuggets, for instance, and which will insure the ready and complete solution of the product without any possiblechance of its forming into mmy and relatively diflicultly soluble ball;

Further, could be used for makingv malted milk drinks without requiring the use of mechanical agitators, and in eneral, this invention has the same general 0 jects as that disclosed in my prior application noted above.

Further objects are to provide a novel method. of producing edible malted milk products, and to provide a step, or steps in the process, whereby the particular flavoring desired body of the product.

Embodiments of the invention are shown in the accompanying drawings, in which Figure 1 shows a fragment of the malted milk cake as it appears when removed from the vacuum pan. J I 1 Figure 2 shows the cake as it appears when broken into chunks or nuggets.

Figure 3 shows a step ln the process of flavoring the malted milk product.

Figure 4 shows a further step in this meth 0d of flayoring the product. In practicing this invention the malted hazard and multitudinous manner through it is apparent that this product may be incorporated into the gll milk stock while in liquid forni, has added to it a small amount of gum arabic or gum tragacanth which is thoroughtly mixed with .the stock so that the stockis homogeneous.

It is then delivered to the vacuum pan in the usual manner and dried in the form of cakes. In Figure l, a fragment of one of these cakes is illustrated, and it will be seen that the cake 1 is provided with a pluralit of pores or openings 2 which run in a apits body, and open outwardly through t e exterior in numerous places. Thereafter, this cake is broken into nuggets or chunks 3 which, of course, contain the pores or apertures 2.. Thereafter, these nuggets are.

placed in a tumbler or other machlne of this type, such tumbler being illustrated in Figure 3, and indicated by the reference character 4. The flavoring is also put into the tumbler in the form of a dry powder, as indicated at 5, along with the nuggets 3. The material 5 may have any desired flavor. For example, the flavor, such as raspberry, maple or others of this type may beadded to powdered sugar and this dry powder is, thereafter placed in the tumbler. The tumbler is run a suflicient length of time to cause the flavored powder to .percolate into the pores of the nuggets and to coat not only theroutside of the nuggets, but the inside of the pores as well. Thereafter, the chunks or nuggets are removed from the tumbler and are passed down a suitably agitated screen 6 in order to shake the excess powder therefrom, such nuggets being finally delivered from the machine in any suitable" manv ner.

It will be seen that a novel malted milk product has beenprovided which is highly porous and is readily soluble, so that it may be freely eaten without the formation of mmy or insoluble balls. Further, it will be seen that-the malted milk product is flavored throughout its body portion in a novel manner without in any manner detracting from its solubility.

Further, 'it will be seen that a novel method of producing malted milk products has been evolved and thatthis method may be carried outwith the greatest ease without requiring elaborate or complicated machines. .As pomted out in my r1or appllcation, it has been found that nelther of the gums destroy the moisture absorbing characteristics of these nuggets, and that they do not interfere with the pleasing taste thereof.

In fact, the amount of used is extremely small and need not exceed 2%.

Further, it has been found that theiriable characteristics of 'the malted are wholly eliminated b the addition of either of the gums, and t at theymay be transported and handled without powdering.

Although the invention has been described in considerable detail, such description is intended as illustrative rather than limiting as the invention may be variously therethrough, and a flavoring layer coating 20 the outside of the nuggets and the inside 0 the pores thereof. 2. The process of forming flavored malted milk nug ts consisting of'adding to malted e milk stock a small amount of a readily sol- '25 uble binder, dryingthe stock in a vacuum an, wherebya crisp porous cake is formed,

breaking the dried cake into nuggets and causing 'an intimate contact between the nuggets and a fine fiavoredpowder, whereby 30 the powder will coat the outside of the nuggets and will permeate and coat the pores thereof. a

In testimony that I claim the foregoing I have hereunto set my hand at Waukesha, 35

in the county of Waukesha and State of Wisconsin.

LIVINGSTON A. THOMPSON. 

